![]() Pasta primavera is the tastiest way to eat all your veggies! It’s light, refreshing, vibrant, aromatic and just creamy enough to hypnotize even your pickiest eater into seconds and thirds. Serve with additional parmesan on the side.Pasta primavera loaded with fresh veggies tossed in a light, garlicky, lemony cream sauce – on your table in 30 minutes! Step 6 Once plated, zest pasta with lemon and season with black pepper.If sauce is too thick, add pasta water little by little, stirring after each addition, until sauce is smooth and velvety. Remove from heat, add pasta, toss, then add parmesan and toss gently until everything is well combined and cheese is melted. Add cream, bring up to a simmer, and cook until thickened slightly, 30 seconds to 1 minute. Cook, stirring occasionally, until wine has evaporated, 1 to 2 minutes. Step 5 Add radishes and mushrooms back to skillet, stir to combine, then add wine.Add garlic and radish greens and cook 1 minute more, until garlic is fragrant and greens are wilted. ![]() Add light green leeks and snap peas, season with salt, and cook 2 minutes more. Add dark green leeks and cook for 2 minutes, until bright green and slightly tender.
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